Name: Paleo sesame crusted salmon with Asian coleslaw
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: Paleo sesame crusted salmon with asian coleslaw; 1/2 small wombok (chinese cabbage), shredded; 1 capsicum, thinly sliced; 2 tablespoon rice wine vinegar; 2 teaspoon sesame oil; 3 teaspoon sugar; 4 125g salmon fillets, skin removed; 2 tablespoon sesame seeds; 1 cup coriander leaves, plus extra to serve; lime wedges, to serve

Paleo sesame crusted salmon with Asian coleslaw

Packed full of goodness, salmon is one superfood that you will love to eat. We've coated these tender fillets in a crispy sesame crust for maximum texture and flavour for your next family dinner.

Serves 4

Prep

10M

Cook

Total

15M

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Ingredients

Paleo sesame crusted salmon with asian coleslaw

1/2 small wombok (chinese cabbage), shredded

1 capsicum, thinly sliced

2 tablespoon rice wine vinegar

2 teaspoon sesame oil

3 teaspoon sugar

4 125g salmon fillets, skin removed

2 tablespoon sesame seeds

1 cup coriander leaves, plus extra to serve

lime wedges, to serve

Method

Paleo sesame crusted salmon with asian coleslaw

1.Combine wombok and capsicum in a serving bowl. Pour over combined vinegar, sesame oil and sugar and toss to coat.

2.Season salmon and coat with sesame seeds. Heat a lightly greased non-stick frying pan on medium. Cook for 2-3 minutes each side, until seeds are toasted and salmon is cooked.

3.Toss coriander through wombok salad. Divide salad between serving plates and top with salmon and extra coriander. Serve with lime wedges.